Potatoes
34 recipes
Potato Scallops (Potato Cakes): Australian Deep-Fried Battered Potato Slices
Potato scallops, or potato cakes, are Australia's battered fried potato slices. Learn the par-cook and dry step, the 355°F oil test, and a light fizzy batter.
Jaga Butter: Japanese Microwave Potatoes with Butter (じゃがバター)
How to make jaga butter, the Japanese dish of whole skin-on potatoes topped with butter, using a simple microwave method: two new potatoes, 10g butter, about 6–8 minutes at 600W until soft. Covers judging doneness, handling steam safely, choosing floury potatoes, potato safety, optional toppings and the dish's link with Hokkaido's Danshaku potato.
Peka: Croatian Lamb and Potatoes Under the Iron Bell (Janjetina ispod peke)
How to make peka, the Dalmatian dish of bone-in lamb and potatoes roasted under an iron bell buried in embers. Covers a 6–8 person lamb recipe, the hearth method, a home oven version in a lidded cast-iron pot, doneness and food-safety checks, fixes for common problems, and the dish's place on the Dalmatian table.
Ræstur Fiskur: Faroese Fermented Fish Simmered with Potatoes
How to cook ræstur fiskur, the wind-dried, fermented fish of the Faroe Islands, the way a Faroese home recipe does it: shop-bought fermented fish simmered gently in the same pot as salted potatoes. Covers what ræst means, how it differs from fully dried turrur, garnatálg or melted butter and onion on the side, safe thawing and cooking, and why ordinary salted or dried fish is not a substitute.
Kačamak: Montenegrin Potatoes and Corn Flour Pounded with Cheese and Kajmak
How to make Montenegrin kačamak, a dish of potatoes and corn flour cooked and pounded together, then mixed with melted fresh cheese and aged kajmak. Covers why the flour is steamed before stirring, how to pound the mass with a wooden spoon, how to choose corn flour, cheese and kajmak substitutes, and how this potato version differs from other dishes called kačamak.
Stamppot: Dutch Mashed Potatoes and Kale with Smoked Sausage (Boerenkoolstamppot)
How to make boerenkoolstamppot, the Dutch winter dish of floury potatoes mashed with curly kale and topped with sliced rookworst. Includes the full ingredient list for 4, step-by-step method, how to choose potatoes, kale and sausage, troubleshooting, and how it differs from hutspot and other stamppot.
Batata Saung: Konkani Potatoes in Tamarind and Chili Gravy (Batata Song)
How to make batata saung (Batata Song), a Konkani dish of firm-boiled potatoes and onions simmered with tamarind, red chili powder and coconut oil. Covers the 4-serving recipe, keeping the potatoes whole, adjusting sourness and heat, how it is served with rice and dal, and how it differs from related versions.
Belarusian Potato Babka: Baked Grated Potato with Bacon and Onion (Картофельная бабка)
How to make Belarusian potato babka (kartofelnaya babka / bulbyanaya babka), a savory dish of finely grated raw potato mixed with crisp bacon and fried onion and baked in a skillet. Covers the published proportions, why the grated potato is not squeezed, how the bacon fat is used once, the two-stage bake from 180°C to 230°C, resting, serving with sour cream, and how it differs from sweet babka and draniki.
Deruny: Ukrainian Grated Potato Pancakes (Деруни)
How to make deruny (деруни), the Ukrainian pancakes of finely grated raw potato and onion, from one family recipe followed as published: keeping the settled starch, mixing a spoonable batter, browning both sides over medium heat, and serving warm with sour cream. Includes grating safety, doneness, storage, family and regional differences, and sources.
Trinxat: Andorra's Winter Cabbage and Potato Cake (Trinxat amb rosta)
How to make trinxat, the Pyrenean dish of winter cabbage and potatoes boiled, crushed, bound with garlic oil and bacon fat, and browned into a round cake. Based on Andorra's official tourism recipe, with desalted pickled herring on the side. Covers draining, shaping and turning, choosing cabbage, bacon and herring, and how a Cerdanya version differs.
Colcannon: Irish Mashed Potatoes with Savoy Cabbage
How to make colcannon, the Irish dish of mashed potatoes and savoy cabbage, from a four-serving heritage recipe. Covers when to pour off the potato water, how to add hot milk and salted butter, regional variations from kale to leeks, and Halloween records from County Wexford and County Galway.
Patatas Bravas: Spanish Tapas Potatoes, Slow-Cooked Then Browned, with a Spicy Bravas Sauce
How to make patatas bravas, the Spanish tapa of fried potatoes with a spicy sauce. This version is built on onion, sweet and hot pimentón, ground almonds and choricero pepper paste. The potatoes cook gently in olive oil, then brown over higher heat in the same pan. Covers choosing ingredients, adjusting the heat, fixing common mistakes, and how the sauce varies by region and bar.
Irish Stew: Oven-Braised Lamb, Potatoes and Carrots (Stobhach)
How to make Irish stew (Stobhach) for 4, based on a County Mayo recipe: boneless lamb browned in two batches, layered with potatoes, onion and carrots, then braised under a lid in a 180°C oven in beef stock. Covers choosing lamb and potatoes, keeping the ingredients covered with liquid, judging doneness by tenderness and core temperature rather than the clock, fixing common problems, and how other Irish stews differ.
Batata Harra: Lebanese Potatoes with Cilantro, Garlic and Lemon
Batata harra is a Lebanese dish of browned potatoes tossed with garlic, cilantro, chile and lemon. Covers the northern table where it comes with fish, frying versus the oven, fresh leaves versus coriander seed, how to tell when each stage is done, substitutions, storage and a mezze menu.
Mafrum Recipe: Libyan Stuffed Potatoes in Tomato Sauce
Mafrum (مفروم) is a Libyan Jewish home dish of meat-stuffed potatoes simmered in tomato sauce. How to cut the potatoes so they don't split, shallow-frying, keeping them from falling apart, serving over couscous, internal temperature, storing and reheating, adjusting the harissa heat, spice substitutions and what to serve alongside.
Kuurdak: Kyrgyzstan's Pan-Fried Meat and Potatoes
A recipe for Kyrgyz kuurdak (Kuurdak) with beef and potatoes, serves 4. The background of meat fried in fat, regional differences with horse and lamb, judging when to move from browning to braising, choosing cumin, storage and reheating, set out for a home kitchen, with how to serve it with bread and tea closer to a Kyrgyz table.
Skordalia: Greek Garlic Dip with Potato and Almonds
Skordalia is a Greek dip built on garlic and olive oil. This version, with potato and almonds, serves 4 and covers the ingredients and steps, the fried-fish table on a feast day, how it differs from the bread-based kind, adjusting the sourness, mashing without making it gluey, and storage cautions.
Rakott Krumpli: Hungarian Layered Potato Bake
Rakott krumpli is a Hungarian home dish of potatoes, hard-boiled eggs, smoked sausage, and sour cream layered and baked. Covers substitutes for kolbász, the moisture in sour cream, the depth of the baking dish, how to avoid a watery result, serving with pickles, and making ahead and rewarming.
Dublin Coddle: Irish Sausage and Potato Stew
A recipe for Dublin coddle, the Irish home dish made with pork sausages, bacon, potatoes, and onion, for a home kitchen. Covers the origin of this layered, gently simmered one-pot dish, ingredient substitutes, heat control to keep it from falling apart, checking that the sausage is cooked through, and what to do with leftovers.
Cepelinai: Lithuania's Giant Potato Dumplings with Meat and Sour Cream Sauce
Cepelinai are Lithuania's national dish: giant airship-shaped dumplings of raw and boiled potato around meat. Covers dough, shaping and the sour cream sauce.
Bacalhau à Brás: Portugal's Golden Salt Cod with Eggs and Potato
Bacalhau à Brás is a Portuguese home dish that gently combines desalted salt cod, matchstick potatoes, onion and egg. Covers where to find the ingredients, how long to desalt, how to keep the eggs from setting hard, substitutes such as lightly salted cod, the black olive finish, storage, reheating, menus and tips for recreating it.
Lokša Recipe: Slovak Thin Potato Flatbread, Dry-Cooked in a Skillet
Lokša is a Slovak thin flatbread made from boiled potatoes, flour, and salt. How to roll it to 2 mm and dry-cook it without oil, regional differences from the goose-feast lokše to the eastern thick lokša, sweet versions with plum jam and poppy seeds, fixes for common failures, and storage.
Tortilla Española: Spanish Potato Omelet
A Spanish-style tortilla española. The balance of 5 eggs, potatoes, onion and olive oil, how to flip it, runny centers and food safety, storage, lunchbox use, substitutions, pan choice, with or without onion, what to do with leftover oil, and menus with gazpacho and paella.
Raclette: Swiss Melted Cheese with Potatoes and Pickles
A full guide to Swiss winter classic raclette: melting the cut face of a half wheel at a heat source and scraping it over boiled potatoes, plus how to use a tabletop raclette grill, how to pair cornichons, and how to recreate it with ingredients and tools you can get.
Arook: Iraqi Potato and Herb Fritters
Arook (aruk) is an Iraqi home-style patty of potato, herbs, egg and spices. Learn to squeeze out moisture, shape patties that hold, plus a meat version.
Revuelto Gramajo: Argentine Scrambled Eggs With Shoestring Potatoes
Revuelto gramajo is a beloved Argentine plate of eggs, ham, and shoestring potatoes. The oil temperature for lightly frying the potatoes, heat that keeps the eggs from setting too hard, substitutes with ham and frozen potatoes, how it is eaten in a canteen style, why it can't be made ahead, how to plan storage, and the pans to shop for.
Pachamanca: Peru's Earth-Oven Feast, Recreated at Home
Peruvian pachamanca from the Andes, recreated for home cooks in a heavy lidded pot and the oven. Pork, chicken and beef marinated in herbs and aji, layered with potatoes, sweet potatoes, corn and fava beans, and steam-roasted. Covers regional differences, substitutes, doneness, storage and the local table, with clear notes on how it differs from the earth oven.
Aloo Bhorta: Bengali Spicy Mashed Potatoes
Aloo bhorta (আলু ভর্তা) is Bangladeshi spicy mashed potato with mustard oil, red onion and green chili. Covers serving with rice and dal, and substitutes.
Charquicán Chileno: Squash and Potato Stew with Ground Beef
Charquicán, the Chilean winter stew: coarsely mashed potatoes and squash with onion and ground beef, topped with a fried egg, plus its drover-food history.
Ajiaco Bogotano: Bogotá's Chicken and Potato Soup
How to make ajiaco the Bogotá way. Covers building thickness with three kinds of potato, chicken, corn, guascas, serving with capers and cream, substitutes and the ingredients you cannot replace, causes of failure, refrigerator storage, and serving it with avocado and white rice, all organized for home cooks.
Causa Limeña: Peru's Chilled Yellow Potato Terrine with Chicken and Avocado
A recipe for causa limeña, the chilled potato dish of Lima: a yellow potato dough flavored with ají amarillo and lime, layered with chicken or tuna and avocado. Covers dough firmness, shaping, chilling so it doesn't collapse, substitutes, storage, and food safety for potlucks.
Papa a la Huancaína: Peruvian Cold Potatoes in Yellow Cheese Sauce
A Peruvian cold potato dish, papa a la huancaína, in a home kitchen. A yellow sauce of ají amarillo, white cheese and crackers, what to do about unsweetened evaporated milk and cheese choices, substitutes, adjusting thickness, storage, and a menu that leads on to ceviche and lomo saltado.
Shor Nakhod: Afghan Street-Stall Chickpeas with Cilantro Sauce
Shor nakhod is an Afghan street-stall dish of chickpeas and boiled potatoes in a green cilantro, garlic and vinegar sauce. Covers sauce thickness and serving.
Kashmiri Dum Aloo: Baby Potatoes in Yogurt Gravy, Without Onion or Garlic
A recipe for Kashmiri dum aloo, the small-potato dish of northern India's Kashmir, made with Kashmiri chili powder, fennel powder, ginger powder, asafoetida, yogurt and mustard oil. It covers the thinking of the Kashmiri Pandit kitchen that uses no onion or garlic, heat control so the yogurt doesn't split, and the covered steam-braise that is the dum.